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Stewed Tripe

Chef.at.Home's picture
Ingredients
  Cooked honeycomb tripe 2 Pound, cut into strips
  Butter/Margarine 3 Tablespoon
  Chopped onion 3 Tablespoon
  Garlic bud 1 , minced
  Carrot 1 Small, sliced thin
  Flour 1 Tablespoon
  Chopped parsley 2 Tablespoon
  Bay leaf 1 Small
  Dried thyme 1⁄4 Teaspoon
  Lemon juice/Vinegar 1 Tablespoon
  Hot chicken bouillon/Veal broth 1 Cup (16 tbs) (Use Either Canned Or Cube Bouillon)
  Salt To Taste
  Paprika To Taste
Directions

1. Cook the tripe according to directions for boiling . Drain and cut it into 1-inch strips.
2. Melt the butter or margarine in an enamel or glass kettle, add the onion, garlic and carrot, and saute 5 minutes.
3. Add the tripe, sprinkle it with flour, then add parsley, bay leaf, dried thyme, lemon juice. Stir and heat these ingredients 2 or 3 minutes, add chicken broth, cover and simmer 20 minutes. Taste, and add salt and paprika as needed.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Beef
Interest: 
Healthy
Servings: 
6

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